BAKED CHICKEN WITH SPINACH, PEARS, AND BLUE CHEESE
The fall flavor combination of pears and blue cheese brings a seasonal element to an otherwise simple chicken dish. Click here to see 101 Ways to Cook Chicken
Provided by Whole Foods Market
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Generously season each chicken breast with salt and pepper. In a large, ovenproof skillet heat 1 tablespoon olive oil and sear breasts 2 to 3 minutes each side until lightly golden. Place pan in oven and bake until chicken is cooked through, about 15 minutes.
- While chicken is cooking, heat 1 tablespoon olive oil in a large pan over medium heat and sauté red onion until just softened, 2 to 3 minutes. Add spinach and toss until wilted. Season with salt and pepper and transfer to a large platter or divide evenly between 4 plates. Wipe out pan and heat remaining 1 tablespoon olive oil with vinegar. Add pears and gently heat until warm. Stir in parsley. Arrange cooked chicken breasts on spinach. Top with warmed pear slices and about 2 tablespoons blue cheese per breast.
Nutrition Facts : ServingSize 1 serving, Calories 595 calories, Sugar 11 g, Fat 25 g, Carbohydrate 21 g, Cholesterol 218 mg, Fiber 5 g, Protein 68 g, SaturatedFat 8 g, Sodium 1098 mg
BAKED CHICKEN BREASTS WITH SPINACH, PEARS AND BLUE CHEESE
wholefoodsmarket.com recipe, says "The fall flavor combination of pears and blue cheese brings a seasonal element to an otherwise simple chicken dish. Great for a dinner party!" It may appear like a fussy dish, but it was very easy and simple to prepare. I transferred the chicken breasts to a dish to bake while using the same pan for searing, sauteing the onions and spinach and for warming the pears. I served it with a millet pilaf dish. Next time I will use more red onion.
Provided by Mad-catter
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F Generously season each chicken breast with salt and pepper. In a large, oven-proof skillet heat 1 tablespoon olive oil and sear breasts 2 to 3 minutes each side until lightly golden. Place pan in oven and bake until chicken is done, about 15 minutes.
- While chicken is cooking, heat 1 tablespoon olive oil in a large pan over medium heat and saute red onion until just softened, 2 to 3 minutes. Add spinach and toss until wilted. Season with salt and pepper and transfer to a large platter or divide evenly between 4 plates. Wipe out pan and heat remaining 1 tablespoon olive oil with vinegar. Add pears and gently heat to warm. Stir in parsley.
- Place cooked chicken breasts on spinach. Top with warmed pear slices and about 2 tablespoons blue cheese per breast.
Nutrition Facts : Calories 374.4, Fat 19.1, SaturatedFat 6.5, Cholesterol 87.4, Sodium 456.6, Carbohydrate 16.7, Fiber 3.6, Sugar 9.3, Protein 34.1
ROASTED PEARS WITH BLUE CHEESE
Steps:
- Preheat the oven to 375 degrees F.
- Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
- Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
- In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
- Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.
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